What I ate: April 23, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Made a batch of Sriracha chex mix.

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Lunch: Reuben sandwich and Kettle Chips hot jalapeƱo potato chips.

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Walked 2.11 miles in 37:33.


Snack: Peanuts and trail mix.


Dinner: Spicy peanut chicken and broccoli. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 23, 2019 10:00 PM.

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What I ate: April 24, 2019 is the next entry in this blog.

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